Foodborne Pathogen Antibodies and Antigens

Food safety is a global health goal and the foodborne diseases take a major crisis on health. Therefore, the detection of microbial pathogens in food is the solution to the prevention and recognition of problems related to health and safety. Creative Diagnostics is proud to offer a large range of foodborne pathogens antigens and antibodies. These antigens and antibodies have been validated to work in various types of immunoassays and can be supplied as high quality tools for the detection of foodborne pathogens.

All of our antibodies are manufactured to the highest quality standards and are performance guaranteed for the applications listed on the detailed datasheets. Below are links to common foodborne pathogen antibodies and antigens.

Foodborne diseases are defined as diseases causing the infection or poisoning of human bodies which usually caused by poisonous and harmful substance that enter bodies through ingestion of food. Foodborne diseases usually cause gastrointestinal discomfort, nausea and vomiting, severe diarrhea, systemic infection and even death and account for a significant proportion of morbidities and mortalities worldwide. They present a constant threat to public health and a significant obstacle to socioeconomic development worldwide. Up to now, more than 200 different foodborne diseases have been identified. The most severe cases often occur in the old people, young people or those who have compromised immune system function. There are many factors causing foodborne diseases and foodborne pathogen is one of the most important. Common foodborne pathogens include bacteria, viruses, and parasites.

Bacteria are the most common cause of foodborne diseases. Bacterial foodborne diseases usually occur in summer due to the high temperature and humidity, which provides a good environment for the growth and production of bacteria. There are three types of bacterial foodborne diseases: intoxications, infections, and toxicoinfections. Foodborne intoxication is caused by the ingestion of food containing preformed bacterial toxin. It is toxins, not bacteria that cause diseases. Toxins may not alter the appearance, odor or flavor of food. Common bacteria that produce toxins include Staphylococcus aureus and Clostridium botulinum. Foodborne infection is caused by ingestion of food containing viable bacteria such as Salmonella or Listeria which then are Capable of reproducing themselves in the host, resulting in illness. Foodborne toxicoinfections occur when bacteria present in food, such as Clostridium perfringens, and subsequently produce toxins in the host after ingestion.

Viruses are particulate (they have a protein coat, not a cell wall) in nature and multiply only in other living cells. Thus, they are inCapable of survival for long periods outside the host. While more than 100 kinds of enteric viruses have been identified to cause foodborne diseases, the most common foodborne virus pathogens are Hepatitis A, Rotavirus, Astrovirus and Noroviruses. These viruses are easily transmitted from one food product to another, bivalve molluscs, such as clams, cockles, mussels, and oysters, are especially prone to transmit viruses. Antibiotic drugs will not help in treatment.

Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. Like viruses, they do not multiple in foods, only live and reproduce within the tissues and organs of infected human and animal hosts, and are often excreted in feces. They may be transmitted from host to host through consumption of contaminated food and water, or by putting anything into your mouth that has touched the stool (feces) of an infected person or animal. The transmissible form of these organisms is termed a cyst. Parasites are of different types and range in size from tiny, single-celled, microscopic organisms (protozoa) to larger, multi-cellular worms (helminths) that may be seen without a microscope. The most common foodborne parasites are Giardia duodenalis, Cryptosporidium parvum, Cyclospora cayetanensis, Toxoplasma gondii, Trichinella spiralis, Taenia saginata (beef tapeworm) and Taenia solium (pork tapeworm).